The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-09-18 DOI:10.18502/jfqhc.10.3.13645

M. Noitubtim, T. Kunanopparat, W. Mingvanish, P. Vongsawasdi

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引用次数: 0

Abstract

Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in smoke during grilling process. Methods: Four fatty acids consisting of palmitic acid, stearic acid, linoleic acid, and oleic acid, and three animal oils consisting of chicken skin oil, beef oil, and striped catfish oil had been studied. The smoke obtained during the combustion of fatty acids and animal oils was collected in a PUF/XAD-2/PUF absorption tube, and the analysis of 16 major PAHs was done using Gas Chromatography-Mass Spectroscopy (GC-MS). The experiments were conducted in three replicates. Results: Linoleic acid and oleic acid generated relatively higher concentrations of PAHs in the smoke, at 48.53 and 46.81 ppm, while stearic acid and palmitic acid provided PAHs in the smoke at 6.15 and 3.87 ppm. The rank of the highest PAH concentration levels in order of decreasing in smoke included striped catfish oil, chicken skin oil, and beef loin oil, with values of 50.22, 35.07, and 33.62 ppm, respectively. A variety of fatty acids were found in animal oils, but some fatty acids, such as arachidic acid (20:0), mead acid (20:3), behenic acid (22:0), erucic acid (22:1), cervonic acid (DHA) (22:6), lignoceric acid (24:0), and nervonic acid (24:1), were not found in chicken skin oil or beef oil. Fatty acids in the striped catfish oil had longer carbon chains (20:0, 20:3, 22:0, 22:1, 22:6, 24:0, 24:1) compared to other animal oils and a higher degree of double bonds, thus giving a higher PAHs concentration. Conclusion: It can be concluded that PAH concentration present in the smoke of animal oils depends on the number of carbon atoms, the degree of double bonds in the molecules, and the types of fatty acids.

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脂肪酸和肉油燃烧对烧烤过程烟气中多环芳烃形成的影响

& # x0D;& # x0D;& # x0D;& # x0D;背景:食物中的油滴会在烟雾中形成多环芳烃(PAHs)，污染烧烤食物。本研究的目的是考察碳原子数、双键度和脂肪酸类型对烤制过程中烟雾中多环芳烃形成的影响。方法:对棕榈酸、硬脂酸、亚油酸、油酸等4种脂肪酸和鸡皮油、牛油、条纹鲶鱼油等3种动物油进行了研究。采用PUF/XAD-2/PUF吸收管收集脂肪酸和动物油燃烧产生的烟气，采用气相色谱-质谱联用(GC-MS)对16种主要多环芳烃进行分析。试验分3个重复进行。结果:亚油酸和油酸在烟雾中产生的多环芳烃浓度相对较高，分别为48.53和46.81 ppm，硬脂酸和棕榈酸在烟雾中产生的多环芳烃浓度分别为6.15和3.87 ppm。烟气中PAH浓度由高到低依次为条纹鲶鱼油、鸡皮油和牛腰油，分别为50.22、35.07和33.62 ppm。在动物油中发现了多种脂肪酸，但有些脂肪酸，如花生酸(20:0)、蜂蜜酸(20:3)、白脱酸(22:0)、芥子酸(22:1)、鹿茸酸(DHA)(22:6)、木犀草酸(24:0)和神经酸(24:1)，在鸡皮油和牛油中没有发现。与其他动物油相比，条纹鲶鱼油中的脂肪酸碳链较长(20:0,20:3,22:0,22:1,22:6,24:0,24:1)，双键程度较高，因此多环芳烃浓度较高。结论:动物油烟雾中存在的多环芳烃浓度与碳原子数、分子中双键的程度和脂肪酸的种类有关。& # x0D;& # x0D;& # x0D;

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.